Origin: Padrón, Pontevedra. Padrón peppers are a variety of pepper from the province of La Coruña. They are small, green, and very tasty. Some of them have a spicy flavor, which is due to a substance that accumulates during their ripening process; capsaicin. Properties and benefits: The nutritional value of Padrón peppers is very similar to that of green peppers. They contain a lot of vitamin C, even more than citrus fruits. They also have vitamins B, E A, A, B1, B2, B3, B6. The main component of Padrón peppers is water, so they have very few calories. When eaten raw, they are a good source of vitamin C, which helps prevent colds and the flu. They also contain minerals such as iron, magnesium, and phosphorus, and in smaller proportions, calcium and zinc. They are good for our eyesight thanks to vitamin A. They promote collagen formation and strengthen our immune system. They are also a great antioxidant due to their vitamin E content. They help in the production of red and white blood cells. Nutritional value per 100g: Calories: 27 kcal Protein: 0.89 g Carbohydrates: 6.43 g Fiber: 1.80 g Calcium: 9 mg Iron: 0.46 mg Vitamin C: 9.3 mg Cholesterol: 0 mg Storage and tips: Padrón peppers can last up to a week in the refrigerator. You can also freeze them raw. If you want to avoid any surprises when eating a spicy pepper, you can remove the stem and seeds, and boil them in salted water to reduce their spiciness. Recipe and uses in cooking: Padrón peppers are a healthy snack, ideal for accompanying meats, potato omelettes, or as a tapa. The best way to consume them is fried with extra virgin olive oil (AOVE), but if you want to avoid using too much oil, you can microwave them with a drizzle of oil or roast them in the oven. If you are frying them, it is important that the oil is not boiling, as they will quickly burn. You should constantly stir them and they will be ready in approximately 2 minutes.